This quick and easy 15 minute ’nduja pasta is perfect for after work, but also good enough to serve to friends for a weeknight dinner. Spicy ’nduja sausage is melted into butter and cream to make a rich, fiery sauce that beautifully coats the pasta.
Nduja Pasta
If you do not already know about it ‘nduja is about to become your new best kitchen friend. I love single ingredients that are big on flavour and can be used as the star of a dish – and ‘nduja ticks the box here!
Nduja (pronounced en-DOO-yah) is a fiery, spreadable sausage from Calabria, in the south of Italy. It is addictively good, and because it is it is soft and will “melt” it is the perfect ingredient for a gutsy pasta dish like this.
There really are are no other ingredients here as you simply don’t need them. The ’nduja does nearly all the work, bringing heat, savoury richness and plenty of flavour.
The sauce comes together, with barely any preparation, whilst the pasta cooks, meaning you can have dinner on the table in about 15 minutes after a busy day.
See also
- What is Nduja? – how do you pronounce it, what makes it different from chorizo and what else you can do with it.
Why make quick nduja pasta
- It is full of big bold flavours
- It is super fast to make, with barely any preparation – dinner can be ready in about 15 minutes
- The ‘nduja is the hero, doing all of the favour work for you
- Creamy & comforting, but without a long list of ingredients
- Speedy enough for an afterwork dinner for two, but also smart enough for casual entertaining
Speedy ‘nduja pasta ingredients
- Nduja – This is the star of the dish. It does look like a modest amount, but it is HOT and intensely flavoured, so a little goes a long way. The heat and flavour does vary between brands so experiment with a brand you like.
If you can’t find ‘nduja then use a spicy chorizo – see the recipe note on how to successfully substitute it.
- Pasta – I have used spaghetti here as the sauce clings to the long strands. Linguini, tagliatelle or other noodle style pasta would work too.
- Butter – This will help the ‘nduja “melt” without burning and makes a rich base for the sauce.
- Cream – Double / heavy cream for a silky rich sauce.
- Parmesan / Grana Padano – or other Italian style hard cheese, finely grated so it quickly melts into the sauce. I use a Microplane style grater – freshly grated is always better!
- Lemon Juice – Just a squeeze lifts the richness of the cream, acts as a flavour enhancer making the whole dish taste brighter.
- Fresh Herbs – fine chopped parsley adds colour and freshness to this otherwise rich and fiery dish.
How to make ‘nduja pasta – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Cook the spaghetti, as per the packet instructions, in a large pan of salted water.
Whilst the pasta cooks, melt the butter in a medium frying pan.
I use a 10–12 inch / 25–30 cm pan, as you want plenty room to add and mix the pasta in at the end.
Add the ’nduja and stir it into the butter. Let it cook for a few minutes so that it “melts” and darkens slightly.
Step Two – Turn the heat down, add the cream, lemon juice and two thirds of the grated cheese.
Helen’s Pro Tip
Roll the lemon around on the worktop under the heel of your hand, before you cut it, to get more juice out.
Stir well and allow the sauce to gently simmer for a few minutes while the pasta finishes cooking.
You don’t want to boil the cream. A gentle simmer is perfect.
Step three – Before draining the pasta, scoop out a mugful of the pasta cooking water.
Drain the spaghetti and add it to the ’nduja sauce along with two thirds of the chopped parsley.
If needed add a little of reserved pasta water to loosen the sauce.
Helen’s Pro Tip
Don’t throw away the pasta water!
The sauce will thicken as it cools and you will almost certainly need some of the starchy cooking water to loosen it, ad help it coat the pasta.
Start with about 2 tbsp and stir it through. Add more if you need it. You want a lovely liquid sauce that coats the spaghetti, but you don’t want the pasta swimming in sauce.
Serving suggestion
Serve immediately garnished with the remaining grated cheese, the rest of the parsley and a generous twist of freshly ground black pepper.
This is a rich and fiery dish, so keep or side dish simple A crisp green salad with my Italian dressing would be perfect.
Variations
- Use a different pasta – Linguine, tagliatelle or another long pasta will all work well. If you only have short pasta that is also fine.
- Make it hotter – if you love fiery food then use a little more ‘nduja.
- Add greens – Add and stir through a handful of rocket or baby spinach along with the pasta.
- Antipasti – chopped sun dried tomatoes, olive, capers will all work to add another layer of flavour. But just one or two – there is enough flavour going on here not to need all of them.
- Add basil – swap the fresh parsley for basil.
Chorizo pasta
If you don’t have any ‘nduja you can make a very similar dish with chorizo.
Dice the chorizo finely and cook very gently in the butter – you want it to release its flavoured oil but to remain soft and not brown and crisp up.
Storage
This pasta is best freshly made, but leftovers can be kept in a covered container in the fridge for up to 2 days.
The sauce will thicken considerable when cold.
Reheat gently in a pan or microwave adding a splash of water to loose the sauce. Or add some of the reserved pasta water to leftovers before storing them.
I do not recommend freezing this dish. The creamy sauce is so much better when freshly made.
Hints and tips for perfect ‘nduja pasta
- Nduja varies in heat with different brands, with some being considerably hotter than others. Experiment and taste before adding more to the sauce.
- Leftover ‘nduja can be portioned and frozen for another time.
- Don’t skip adding the pasta water. It is what makes a silky restaurant quality sauce that coats the pasta.
- Don’t boil the cream hard, keep it at a gentle simmer.
‘Nduja Pasta FAQs
Yes! It is known for being a hot spicy sausage paste, so this pasta is on the hot side of medium. Heat does vary between brands, so if you are sensitive to chilli use a little less and adjust the next time you make it.
Pronounced en-doo-ya, it is a soft, spreadable pork sausage from Calabria, the “toe” of Italy. Read my complete guide to ‘nduja.
Any long noodle type of pasta works best with a creamy sauce – spaghetti, linguine or tagliatelle all work well. of course you can se any pasta shape if that is what you have
Because of the creamy sauce it really is best made and eaten immediately. However you can prepare the sauce an hour or so before. Any leftovers can be refrigerated and gently reheated with a splash of water to loosen the sauce.
I like to keep it simple, a crisp green salad works well and contrasts with the rich sauce.
For a complete meal start with aperitivo, and finish with a sorbet to clear the palate.
More easy pasta recipes
If you like this quick ‘nduja pasta you might also enjoy
- Cream cheese pasta – a silky, cheese pasta sauce ready in the time it takes to cook the pasta.
- One pot pasta puttanesca – big flavoured after work pasta for two with tomato, chilli, anchovies, capers and olives
- Chicken chorizo pasta – one pot with smoky chorizo, tender chicken and a rich creamy tomato sauce, that is good enough for a dinner party.
See all my easy pasta recipes.
‘Nduja Pasta
Ingredients
- ½ tsp salt
- 120 g spaghetti (1)
- 2 tbsp butter
- 2 tbsp 'nduja (2)
- 120 ml (½ cup) double cream (heavy cream)
- 1 tsp lemon juice
- 40 g (⅓ cup) Parmesan / Grana Padano (finely grated )
- 2 tbsp parsley – finely chopped
Instructions
- Cook the pasta – Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.½ tsp salt, 120 g spaghetti
- "Melt" the 'nduja – While the pasta cooks, melt the butter in a medium frying pan over a medium heat. Add the ’nduja and stir until melted into the butter. Cook for a few minutes until the ’nduja has darkened slightly.2 tbsp butter, 2 tbsp 'nduja
- Finish the sauce – Turn the heat down. Add the cream, lemon juice and two thirds of the grated cheese. Stir and gently simmer while the pasta finishes cooking.120 ml double cream, 1 tsp lemon juice, 40 g Parmesan / Grana Padano
- Drain the pasta – Scoop out a mugful of the pasta cooking water, then drain the spaghetti.
- Add the pasta – Add the spaghetti and two thirds of the parsley to the sauce and stir well to coat. Add a little pasta water, starting with 2 tbsp, until you have a silky sauce that coats the pasta.2 tbsp parsley – finely chopped
- Finish & Serve – Serve immediately garnished with the remainder or the parsley, Grana Padano / Parmesan and a twist of freshly ground black pepper.
Notes
- Pasta – I have used spaghetti here as the sauce clings to the long strands. Linguini, tagliatelle or other noodle style pasta would work too.
- Nduja – This is the star of the dish. It does look like a modest amount, but it is HOT and intensely flavoured, so a little goes a long way. The heat and flavour does vary between brands so experiment with a brand you like. If you can’t find ‘nduja then use a spicy chorizo – Dice the chorizo finely and cook very gently in the butter – you want it to release its flavoured oil but to remain soft and not brown and crisp up.
- Don’t skip adding the pasta water. It is what makes a silky restaurant quality sauce that coats the pasta.
- Don’t boil the cream hard, keep it at a gentle simmer.
- A good pan makes all the difference. I use a non stick 10 inch pan with a well fitting lid, and find it just right for cooking for two. Ideally choose a pan that has a metal handle so it can go in the oven and under the grill / broiler making it more versatile, as well as into the dishwasher.
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